Almond Croissant Blondies

Start by cutting a layer of puff pastry the same size at the bottom of your 20¼ cm baking tin.

Place this in the bottom of a lined 20¼ cm baking tin and bake (use the suggested temperature on your puff pastry packet, I used Jus Rol puff pastry).

Bake for 10 mintues. Once baked, remove from the oven and press the puff pastry down as it most likely risen! Set this aside while making your blondie.

Preheat the oven to Gas Mark 4 / 180ºc.

Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).

Once melted, stir in your caster sugar until combined (it may look split but the eggs will bring it back together).

Add in the eggs, almond flavouring and golden syrup and stir again until combined.

Mix through the plain flour, ground almonds and cornflour until you can no longer see any flour.

Pour the mixture into your lined tin (with the puff pastry at the bottom) and spread it out evenly.

Sprinkle on some flaked almonds before baking.

Bake for 30-35 minutes (mine take 30 minutes), take them out the oven when there is an ever so slight wobble in the middle.

Once baked, let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours or overnight for best results!

Once cooled, sieve over some icing sugar (optional).

Slice your blondie into 9-12 slices and enjoy!